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1
Remove Phyllo dough from freezer.
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2
Let set at room temperature for 5 hours.
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3
Filling: Remove stems from spinach and wash. Cut onions and saute in vegetable broth, wine and/or water.
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4
Wash and slice mushrooms and add to the onions.
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5
Cook until all liquid evaporates.
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6
Remove onions and mushrooms from heat; put in large bowl.
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7
Saute spinach in vegetable broth, wine and/or water, tossing frequently, until all liquid evaporates.
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8
Mix onions, mushrooms and spinach together, making sure onions and mushrooms are evenly distributed throughout the spinach.
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9
In large bowl beat egg whites lightly with whisk.
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10
Add grated cheese to egg mixture and mix thoroughly.
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11
Add spinach mixture to egg and cheese mixture and stir until mixed well.
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12
Preheat oven to 400F.
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13
Spray large rectangular glass baking dish with Pam.
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14
Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish, spraying each layer lightly with Pam.
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15
Spread half of spinach filling on top.
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16
Put on another 7 to 10 sheets of Phyllo, spraying lightly with Pam.
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17
Spread the other half of spinach filling.
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18
Top with 10 to 15 sheets of Phyllo, spraying each layer lightly with Pam.
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19
Spray top lightly with Pam.
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20
Using a sharp knife, cut through the top layers of the Phyllo dough in desired pattern (large, small, rectangular, square or diamond).
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21
Bake between 375F to 400 for 35 minutes, until golden brown.
